Before You Start
The chutney may be prepared up to one week ahead, and the pork tenderloin can be marinated and chilled for up to one day.
- Peel plums, if desired. Halve and pit. Cut into ½-inch wedges.
- Heat oil in a medium saucepan over medium heat.
- Add shallot to pan, stirring occasionally, until shallot begins to soften, about 2 minutes.
- Add brown sugar, vinegar, garlic, mustard seeds, ginger, pepper, bay leaf, and ¼ cup water. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes.
- Stir in plums. Cover and simmer over medium heat, stirring occasionally, for 8 minutes.
- Uncover and cook, stirring occasionally, until fruit is soft and juices have thickened, 20–25 minutes.
- Season to taste with salt. Cool slightly.
- Combine rosemary, herbes de Provence, and oil in a small bowl. Rub all over pork; season with salt and pepper. Cover and chill, marinating for no more than 24 hours.
- Preheat oven to 400°F Convection Roast Mode with a rack set at position “4.”
- Place marinated tenderloins on a baking tray or roasting pan lined with parchment paper. Insert the temperature probe into the thickest part of the meat, ensuring the entire shaft of the probe is covered.
- Place the pan in oven and plug the probe into the receptacle. Set the alert temperature to 145°F.
- Once tenderloins reach 145°F, transfer to a cutting board and rest 10 minutes.
- Thinly slice and serve with plum chutney.